Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Tkaczewska, Joanna; Jamróz, Ewelina; Kasprzak, Mirosław; Zając, Marzena; Pająk, Paulina; Grzebieniarz, Wiktoria; Nowak, Nikola; Juszczak, Lesław

doi:10.1007/s11947-022-02952-8

Cited by 13 publications

(5 citation statements)

References 52 publications

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“…This could be attributed to the significant reduction of LAB counts achieved in chitosan‐coated samples compared to gelatin‐coated samples (Gedarawatte et al, 2021). The samples coated with starch‐contained composites, particularly in combination with gelatin, showed lower pH which may be due to the trivial degradation of starch and is used as a substrate for lactic acid generation (Tkaczewska et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…The samples coated with starch-contained composites, TA B L E 1 pH of the chicken fillets treated with bitter orange extract and biocomposite coatings during storage at 4 ± 1°C. particularly in combination with gelatin, showed lower pH which may be due to the trivial degradation of starch and is used as a substrate for lactic acid generation (Tkaczewska et al, 2022).…”

Section: Phmentioning

confidence: 99%

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Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Azizkhani,

Kavosi,

Partovi

2023

Food Science & Nutrition

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The preserving potential of biopolymer coatings can be improved by adding natural antimicrobial and antioxidant compounds. The objective of this study was to evaluate the effect of natural coatings (gelatin (Gel), chitosan (Ch), and modified starch (MS)) incorporated with bitter orange peel extract (BOE) on the quality of the chicken fillets during cold. BOE had a high amount of phenolic compounds (145.28 mgGAE/g). Coating the fillets with pure BOE exerted a higher inhibitory effect against bacterial growth compared to composite coatings without extract. Lower microbial count (2–3 log CFU/g on days 9 and 12 of storage) was observed in the samples coated with composite biopolymers incorporated with BOE in comparison to the coatings without BOE. Composite coatings of Gel/MS/BOE showed lower FFA in the fillets followed by Gel/Ch/BOE and MS/Ch/BOE. The lowest TVB‐N belonged to MS/Ch/BOE followed by Gel/Ch/BOE and Gel/MS/BOE which were 17.05, 17.39, and 19.40 mg/100 g at the end of the storage. Among the samples, pure BOE, Gel/MS/BOE, Gel/Ch/BOE, and MS/Ch/BOE showed the lowest peroxide value and the coatings containing chitosan had a slower rate of hydroperoxide generation. Drip loss showed a descending trend in all coated samples except for an enhancement in control and BOE‐coated fillets, 6.42% and 6.39%, respectively, on day 12 of storage. Samples coated with Gel/MS and Gel/MS/BOE had the lowest drip loss during the storage period (5.96% and 5.98%, respectively). It should be noted that coatings containing chitosan had higher antimicrobial and antioxidant effects. The effect of the coatings as antimicrobial barriers and preservative agents were as follows: Gel/Ch/BOE > MS/Ch/BOE > Gel/MS/BOE. It can be concluded that the applied composite coatings in this work have a high potential to maintain and improve the quality of raw chicken fillets during storage in the refrigerator.

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Section: Resultsmentioning

confidence: 99%

Section: Phmentioning

confidence: 99%

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Azizkhani,

Kavosi,

Partovi

2023

Food Science & Nutrition

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“…The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat (Derbew Gedif et al., 2022; Tkaczewska et al., 2023).…”

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Russo,

Langellotti,

Torrieri

et al. 2023

Comp Rev Food Sci Food Safe

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Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low‐voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf‐life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost‐effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

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“…One of the research directions currently being developed is the introduction of functional components of rosemary (such as essential oil, oil, or oleoresin) into active packaging materials in different meat products [20]. For example, alternative food packaging has applied essential oils of rosemary [21][22][23], extracts, or dry herbs [24][25][26]. The antioxidant activity of rosemary products is attributed to phenolic diterpenes such as carnosol, carnosic acid, rosmanol, ursolic acid, and rosmaridiphenol, which can retard lipid oxidation by disrupting free radical chain reactions [20].…”

Section: Introductionmentioning

confidence: 99%

Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film

Jastrzębska,

Kmieciak,

Gralak

et al. 2024

Foods

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A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water–oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young’s modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young’s modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m−2 day−1 kPa−1. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.

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Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Cited by 13 publications

References 52 publications

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film

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